Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 1 cup of dried garbanzo beans in a bowl and cover with cold water by a few inches, ensuring they are fully submerged. Let them soak for 12 to 24 hours overnight.
Watch out
Beans must be completely submerged in plenty of water so they rehydrate evenly, otherwise they will remain hard inside.
Drain the soaked garbanzo beans very well using a mesh strainer before processing.
Watch out
Beans must be drained thoroughly
excess water will make the falafel mixture too wet and runny
Add the drained garbanzo beans, 0.5 diced onion, 3 cloves of minced garlic, 1 cup of chopped Italian parsley, 1 tsp salt, 0.5 tsp black pepper, 1 tsp ground cumin, 1 tsp ground coriander, 0.25 tsp cayenne pepper, 0.5 tsp baking soda, 1 tbsp flour, and 1 tbsp lemon juice into the food processor. Pulse on and off to process until finely ground but not a puree, scraping down the sides halfway through, until the mixture is finely ground and holds its shape.
Watch out
Do not over-process into a smooth puree or the falafel will turn dense and mushy inside.
Transfer the falafel mixture to a bowl, cover with plastic wrap, and chill in the refrigerator for 1 to 2 hours.
Watch out
Chilling the mixture is important so the flavors meld and the balls hold their shape better during frying, otherwise they may break apart in hot oil.
Scoop small portions of the chilled falafel mixture using a sorbet scoop and roll them into uniform round balls on a plate.
Watch out
Moisten your fingers slightly if the mixture sticks to your hands while shaping, otherwise the balls will break apart.
Hot oil can splatter and cause burns; lower the falafel gently into the fryer using a strainer and keep away from hot splashing oil.
Lower the shaped falafel balls into 350°F cooking oil using a wire strainer and fry for about 5 minutes until beautifully browned and crispy on the outside, then transfer to a wire cooling rack.
local_fire_department350°F oil, about 5 minutesWatch out
Ensure oil temperature stays around 350°F
oil that is too cool will make falafel greasy and fall apart
Hot oil in a skillet can splatter; place patties carefully into the hot oil away from you to avoid splashes.
Alternatively, flatten the falafel mixture into patties and pan-fry them in a skillet with oil for a couple of minutes per side until golden brown and crispy.
local_fire_departmentmedium heat, a couple minutes per sideWatch out
Do not overcrowd the pan when pan-frying to ensure even browning and crispiness.
Stuff 2 pita bread pockets with cooked falafel patties, generously spread hummus inside, add diced tomato, cucumber, and onion, and finish with a drizzle of tahini sauce.
Watch out
Do not overfill the pita pocket or it may tear when assembling.
